Friday, January 4, 2019

Karunai-kizhangu-Chutney

#KarunaikizhanguChutney : #Karunaikizhangu chutney is not grinding type of chutney. It is prepared just like the way sambar is being prepared but without lentil. We have already seen the preparation of Katharikkai [ brinjal ] chutney and Peerkangai [ ridge gourd ] chutney.
Karunaikizhangu has to be cleaned well with water and cooked in pressure cooker.
Then the skin is peeled off and mashed with potato masher. Saute chopped onion, curry leaves and green chilly. Take mashed karunaikizhangu, sauteed onion, Sambar Powder, tamarind pulp, salt in a pressure cooker. Cook on high flame for 2 whistles. Now tasty and spicy karunaikizhangu chutney is ready to serve.
Now we will see the ingredients and detailed method of preparation.



Ingredients :
2 ( or ) 3Karunai Kizhangu
Small Amla size Tamarind
1Onino, chop nicely
10 - 12Small onion, chop
2 - 3Green chilly, split lengthwise
10 - 12Curry leaves
1/2 TspMustard
1/4 TspAsafoetida powder
1 TspGroundnut oil
1 1/2 TspSalt [ adjust ]
2 pinchesTurmeric powder
2 TspSambar Powder
1 TspAraithuvitta Kuzhambu Powder
1 TspCoriander Powder

Little coriander leaves to garnish.
Method :
Soak tamarind in hot water.

Wash #Karunaikizhangu and put in a pressure cooker.
Add 3/4 cup of water and 1/4 Tsp of salt.
Pressure cook for a whistle and then reduce the flame and cook for 7 minutes.
The kizhangu has to be cooked well, otherwise it will give itching sensation in your tongue and throat.
Now peel off the skin and take in a pressure cooker.
Mash nicely with potato masher.
Then add 3/4 cup of water, salt, turmeric powder, Sambar PowderAraithuvitta Kuzhambu Powder.
Squeeze pulp out of soaked tamarind with 1/3 cup of water and strain through a colander into the pressure cooker.
Mix thoroughly with a ladle.

Heat a kadai on medium flame with oil.
Crackle mustard seeds and then add asafoetida powder, curry leaves, green chilly and chopped onion.
Saute well till onion turns translucent.
Transfer into the pressure cooker.
Mix well and pressure cook for 2 whistles.
Turn off the stove and allow to rest till steam subsides.
Transfer into a serving bowl and garnish with curry leaves and coriander leaves.

Take hot white rice in a plate and pour a ladle full of karunaikizhangu chutney and mix well and enjoy with any poriyal of your choice.









You might also like to try
peerkangai chutney
peerkangai chutney
Idli sambar special
Idli sambar special
Katharikkai [ brinjal ] chutney 1
Katharikkai [ brinjal ] chutney 1
Katharikkai thayir pachadi
Katharikkai thayir pachadi
Katharikkai phata phat curry
Katharikkai phata
phat curry






Wednesday, November 21, 2018

Cabbage-Pepper-Rice

#CabbagePepperRice : I used to prepare #koottu or #Poriyal from #Cabbage. Recently I tried a mixed rice using cabbage. The taste of the rice was too good and can be included in our lunch box menu.

Cabbage pepper rice


Ingredients :
1 CupRice cooked
1/2 CupCabbage, chop 1/2 inch squares
1 big sizeOnion, slice lengthwise
1/4 cupCapsicum chopped [ chop like cabbage ]
2 TbspCarrot chopped nicely
1 TspGinger chopped nicely
1Green chilly, slit lengthwise
1 TspBlack pepper crushed
1/2 TspCumin powder
1 TspCumin
3 TspGingelly oil
1/2 TspGhee [ optional ]
1/2 TspSalt [ adjust ]
Coriander leaves to garnish.

Method :
Prepare rice as given in the link : Rice for Mixed Rice

Take 1/4 cup of water in a pressure cooker.
Add chopped cabbage, carrot and 1/4 Tsp of salt.
Close the lid with weight and cook for 1 whistle.
Immediately release pressure and strain using a colander.
Keep aside.

Heat a kadai with 3 Tsp of oil on a stove over medium flame.
Crackle cumin seeds and then add green chilly, sliced onion & a pinch of salt.
Saute till onion becomes translucent.
Now add capsicum and saute for 2 minutes.
After that add boiled cabbage & crushed ginger.
Saute on high flame for 2 minutes.
Now add 1 Tsp of salt and cumin powder.
Mix well and then add rice, ghee & pepper powder.
Mix well and adjust salt.
Turn off the stove once everything combined together well

Transfer into a serving bowl and top it with coriander leaves.
Enjoy with Thayir pachadi or any kurma of your choice.

It can be packed for afternoon lunch in a tiffin box after cooling it down to room temperature.

Cabbage pepper rice





You might also like to try
Coconut Drumstick leaf rice
Coconut Drumstick leaf rice
Karuveppilai Rice
Karuveppilai Rice
Kuthiraivaali Coriander Rice
Kuthiraivaali Coriander Rice
Varagarisi Puliyodharai
Varagarisi Puliyodharai
Vangi Bath
Vangi Bath

Wednesday, November 14, 2018

Teasle-Gourd-Paruppumasala-Curry

#TeasleGourdParuppuMasalaCurry : The botanic name of #TeasleGourd is Momordica dioica and it is also called #SpinyGourd or #Spinegourd in English It is called #MezhuguPagal [ #மெழுகுபாகல் ] or #PazhuPaagal [ #பழுபாகல் ]#TeasleGourd is called #Kandubanna or mada haagala kaayi in Kannada. It tastes just like bitter gourd but less bitterness. This can be used in the preparation of sambar and masala curry 
Here we will learn to make paruppu masala curry using Teasle gourd.

Teasle gourd Paruppu Masala Curry



Ingredients :
6 -7Teasle gourd, chop nicely
2Baby corn, chop nicely [ optional ]
1/4 cupCapsicum chopped [ optional ]
1 pinchTurmeric powder
1/2 TspSalt [ adjust ]
For Masala :
3 TspCoconut scrapings
2 TbspGram dhal soaked
1 or 2Red chilly [ adjust ]
1 TspCumin seeds
1 TspFennel
1/2 TspCoriander seeds
1/4 TspSalt [ adjust ]
1Onion, chop
10 to 12Curry leaves
2 TspCoriander leaves
10 to 12Mint leaves [ optional ]
To Temper :
1/2 TspMustard seeds
1 TspBlack gram split
2 TspOil
Chopped coriander leaves to garnish.
Method :
Soak gram dhal [ channa dhal - kadalai paruppu ] 1 hour before starting to prepare the curry.

Take all the ingredients except onion and soaked gram dhal in a mixer grinder jar.
First grind without water.
Then add little water and grind well.
Now add onion and gram dhal and run for few seconds only.
Keep aside the prepared paruppu masala.

Heat a kadai with 1 Tsp of oil on a stove over medium heat.
Crackle mustard seeds and then add black gram split.
Add all the chopped vegetables once black gram turns golden.
Sprinkle salt and turmeric powder and mix well.
Keep the kadai closed with a lid till the vegetables turn soft.

Open the lid once the vegetables are done and add prepared masala paste.
Then add 1 more Tsp of oil and mix well.
Allow to simmer over slow flame till the raw smell of masala goes off.
Keep turning the curry at regular interval to avoid burning at the bottom.
Transfer into a serving bowl once the curry becomes dry and  turns slightly golden color.
Garnish with coriander leaves.

Goes well with white rice mixed with Sambar or Rasam.
It also tastes good with Curd rice.

Teasle gourd Paruppu Masala Curry






You might also like to try
Sundaikkai [ Turkish berry ] masala curry
Sundaikkai [ Turkish berry ] masala curry
katharikkai [ brinjal ] phata phat curry
katharikkai [ brinjal ] phata phat curry
kothavarangai [ cluster beans ] paruppu usili
kothavarangai [ cluster beans ] paruppu usili
pagarkkai [ bitter gourd ] paruppu masala curry
pagarkkai [ bitter gourd ] paruppu masala curry
tender raw jackfruit curry
tender raw jackfruit curry

For other stir fry varieties and curry varieties

Curry Index